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Monday, January 25, 2010

Mexican Black Bean and Vegetable Soup - Blue Monday

Food for the body and soul.

Photo by Nicola Stocken Tomkins from Country Home and Interiors February 2009

From the kitchen of One Perfect Bite... There are few foods that come from the kitchen that are more comforting than soup. This Mexican black bean soup is high in fiber and low in fat. It can be enjoyed by vegetarians and carnivores alike. The soup is delicious and it can be assembled quickly. I've scaled the recipe for small families but it can be doubled if you have a gang to feed or want to freeze leftovers. A puree thickens the soup and keeps the use of fats to an absolute minimum. My only caution regards the use of chipotles in the soup. Be judicious if you are unsure of your heat tolerance. The heat will sneak up on you. I've given a range of measurement and you can select the one you are most comfortable with. Bob and I love heat, but not the kind that kills the taste buds when it hits the tongue. I know of folks who do this in competition, hoping it will blunt the ability of judges to really taste the next entries. I've come up with a way to store unused chipotles for a longer period of time. I mash them with the adobo sauce in which they're packed and refrigerate them, tightly covered, for up to 3 months. One teaspoon of the mashed chilies is the equivalent of one chili. I hope you'll find the truc helpful. This is a very straight forward recipe, so let's get to it. Here's how it's done.

I think I have everything in the recipe except for the pepper paste [I typed pepper paste 'cause I'm not sure how to spell chipotle and the spell checker only has chipolata for a choice that would even resemble pepper paste]. You know I love Mexican food.

Mary, this sounds great. I like the touch of vinegar to heighten the flavor. I just read a recipe for black bean soup made with red wine, so my eyes have been opened to the possibilites for modifying my beloved black bean soups!

This is funny - last night (Monday) I was thinking I needed to make a quick black bean soup to battle Blue Monday. The recipe was from Everyday Food and contained, beans, tomatoes, corn and tortillas. It worked perfectly!

Hi, Mary...I can't wait to try this one. I am having about 20 or so folks over on Sunday..our home church group, and everyone is bringing sandwiches..a big pot of this would be PERFECT for them.Thanks so much!!xo bj

I have never had this kind of soup, but I am a bean lover. This looks warm, nutritious, and satisfying. With all the dismal and dreary weather, this would certainly brighten the mood and cheer the belly. Thank you!

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